Cashew macaroon is a meringue-based cookie that I enjoyed growing up in Mumbai. Traditionally made from ground almonds, macaroons have been modified to suit the Indian palate. Popular in Mangalore and Thoothukudi (Tamil Nadu) with both places having their own cashew variations. A treat to the tastebuds, they are quick and easy to make. Light, delicate, crispy, a perfect snack and Christmas sweet.

These macaroons are prepared with egg whites, cream of tartar, icing sugar, chopped cashew nuts, vanilla extract and a pinch of salt. The egg whites are beaten with cream of tartar that stabilizes them. Sugar is slowly incorporated that aids in the same process by strengthening the proteins in the egg whites, while also providing volume and sweetness. The mixture is whipped into stiff peaks, flavoured with vanilla extract and enhanced with a pinch of salt. Chopped nuts are carefully folded at the end to avoid deflating the meringue. Spoonful of batter are placed on a baking sheet lined with parchment paper or piped into round cookies with a small peak. Baked at 300 F or 150 C for 5 minutes and then, left in the hot oven with the door shut for an hour to crisp. An alternative to a regular cookie that is made with fat and flour not to forget that macaroons do contain a significant amount of sugar.

When eggs are whipped for long, they create pointed mounds known as peaks. Soft peaks are when the tips curl over whereas stiff peaks are when the tips stand upright.

In a dry clean bowl, beat egg whites with cream of tartar until foamy. Add spoonful of sugar at a time and continue whipping to obtain stiff peaks. Using a spatula, scrape the sides of the bowl frequently. Whisk in the vanilla extract and salt. The meringue should be smooth, glossy and very stiff.

Note:

See picture above - pointed mounds stand firm from the side of the bowl before adding cashew nuts.

If you turn the bowl upside down, the meringue should not fall.

Sprinkle spoonful of cashew nuts and gently fold in with a spatula. Ensure not to deflate the meringue.

Now preheat oven to 300 F or 150 C and line two baking sheets with parchment paper.

Spoon mixture in a ziploc bag placed over a tall cup, with the edges folded over the outside of the cup (see picture above).

Snip off one corner of the bag and pipe onto parchment paper pressing slowly. Make a small round circle, filling the centre and creating a small peak on top. Space inches apart and bake for 5 minutes. The peak (tip) browns quickly. Shut off the oven, leave the door closed and macaroons in the oven for an hour to crisp. They will have a pale light colour, dry to the touch and separate easily from the parchment paper.

Cool and store in an airtight container.

Note:

Alternatively, macaroons can be baked at 200 F or 93 C for 15 minutes, oven shut off and left to crisp with the door shut for 1 hour. I have left them for 2 hours and even overnight in the oven, they were still crispy.

Instead of piping, mixture can be spooned and dropped onto the parchment paper.

Ensure to chop the cashewnuts into small pieces. They get caught up in the hole when the mixture is piped. Moreover, when creating the peak if there is a nut which is big, the mixture tends to fall instead of standing upright.

Before incorporating the cashew nuts, ensure that the meringue is stiff. With the whisk, try creating peaks at the sides of the bowl and see if they hold their shape or lift the whisk and see if the peak stands straight up or falls.

I have used the kitchenaid stand mixer. Though two egg whites were less for the whisk attachment to beat, I increased the speed to maximum, which ultimately whipped them. It does take a good amount of time and whipping for stiff peaks.

Egg whites allowed to stand for 30 minutes at room temperature will beat up faster than cold egg whites.